Coconut-Prune Meringues

Pat Duran

By
@kitchenChatter

Light little fruit bars in 3 layers; short crust, prune and orange filling, and coconut meringue.
Other fruit may be used such as dates or apricots or raisins.


Featured Pinch Tips Video

Rating:
★★★★★ 1 vote
Comments:
Serves:
2 dozen
Prep:
20 Min
Cook:
20 Min
Method:
Bake

Ingredients

1/3 c
butter or margarine, softened
1/4 c
granulated sugar
1 1/2 c
bisquick
1 Tbsp
cornstarch
1/4 c
granulated sugar
1 c
cut up pitted cooked prunes
1/3 c
orange juice
1 large
egg white
2 Tbsp
granulated sugar
1 c
flaked coconut

Step-By-Step

1Mix butter, 1/4 c. sugar and the baking mix. Spread dough evenly in ungreased 8-inch square pan.
Bake 15 minutes in 350^ oven or until light brown.

2Blend cornstarch and 1/4 c. sugar in saucepan. Stir in prunes and orange juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool slightly. Spread over baked layer.

3Beat egg white until foamy. Beat in 2 T. sugar, one at a time; continue beating until stiff and glossy. Fold in coconut. Spread over prune mixture.

4Bake 20-25 minutes or until coconut is light brown. Cool thoroughly and cut into bars,2x1-inch.

About this Recipe

Course/Dish: Cookies, Fruit Desserts
Main Ingredient: Fruit
Regional Style: German